ah, another scone, another perfect way to start the day. these scones are light and fluffy, almost like cake, but with a definite chew that makes them taste hearty enough for breakfast. they are just a bit sweet, and are full of outrageously intense vanilla flavor. that’s because they are filled with the seeds from three whole vanilla beans. i know, i know… is it really worth it to buy real vanilla beans? my answer is yes. i usually buy them online (here, for example), and i always find that once i have them, i really make the most out of them – they have the power to take the flavor profile of a simple baked good to a whole new level (for example, click here or here). case in point: these scones. when you bite into them, the vanilla flavor fills your palate in a way that is intense but not overpowering. it really elevates them into a very special breakfast treat.
a wonderfully light and sweet scone with authentic vanilla flavor.
- 3 cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon baking soda
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup earth balance
- the seeds scraped out from 3 vanilla beans
- 1¼ cups buttermilk
- 1 teaspoon vanilla extract
- preheat the oven to 425°F and line a baking sheet with parchment paper.
- in a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. add the vanilla seeds and work them in so that they are evenly distributed. work the earth balance into the dry ingredients until it is in chunks the size of small peas.
- add the buttermilk and vanilla extract, and mix everything until it is just barely combined.
- turn the dough onto a floured surface and separate it into two equal parts. pat each part into a circle about 1½ inches thick, and cut each circle into 6 wedges.
- transfer the scones to the prepared baking sheet and bake them until they are lightly browned, about 12 minutes. serve them warm or transfer them to a wire rack to cool completely.